Royal Victoria cook book

STUFFING FOR VEAL OR TURKEY.—One cup of suet chopped fine, 1 cup of bread crumbs. Season with pepper, salt, a small quantity of nutmeg, chopped parsley and a little thyme. Mix well andadd 2 raw eggs; work it well together with a spoon. Mrs. M. SHANACY. STUFFING FOR GEESE OR DUCKS.—Take bread crumbs, if stale, soak for a minute in cold water, squeeze out dry, 2 or 3 onions chopped fine, 2 tart apples chopped fine, a piece of butter the size of an egg, a small quantity of sage, pepper and salt to taste, the yolk and white of 1 \ bs g. Stir all together lightly, with a fork. Do not pack the looser it is put in the nicer the stuffing. Mrs. M. SHANACY. OYSTER STUFFING FOR TURKEY—Bread crumbs, about 1 pound chopped fine, 1 head of celery chopped very fine, about $ a pound of butter, salt and pepper to taste. Take 1 quart of oysters, wash and strain from their liquor, pick out any bits of shell, ete. Mix all together. Fill the turkey. Mrs. M. SHANACY. TOAD IN A HOLE.—One pint of cold cooked meat left, 1 pint of milk, $ teaspoon salt, 6 large tablespoons flour. Cut the meat into pieces one inch square, put them in a greased baking dish, beat the egg very light, add it to the milk and pour it gradually into the flour, beating all the while, strain through a fine sieve, add salt and pepper and pour it over the meat, bake in a moderate oven 1| hour. When done serve quickly in the dish in which it is baked. Mrs. C. T. PEMBERTON. JAGER FLEISCH.—Beef or veal, boiled or roast, and cut into slices. Take bacon, cut into small dice, and onions, let the bacon melt with the onions, put the meat in and let it stew with salt. Take a little cold water, enough flour to thicken, cayenne pepper, herbs and spices and red wine about 4a good sized cup, and some extract of meat (beef tea or gravy), stir well and let it boil. There should be enough sauce to keep the meat from browning. Miss MABEL FOSTER. HAGGIS.—Take a pluck (heart, liver and lights), parboil with windpipe hanging outside the pot to let the air out of the lights. Mince it all up. Cut up nine or ten onions, $ pound minced mutton suet, four handfuls dry oatmeal, flavor with salt, pepper and parsley. Mix well together, moisten with a little of the water in which pluck es as was boiled. The bag in which this is boiled is the stomach of a sheep and should be very well cleaned. Fill the bag and sew it up, boil for 2 or 3 hours. While cooking, the bag must be frequently pricked with a fork. Miss McIntyre, Fort William. Try H. ELLIS... FOR + + | Gloves, Mitts and Furs. DUNLOP STREET, BARRIE, * % % LAI SANG # & \/? Band J,aundry, 9 Elizabeth Street, Barrie. === == LEM BROS., - Proprietors. RELISHES. BRAWN.—A pig’s head weighing about 6 pounds, 4 pounds lean beef, boil each separately until quite tender, and chop fine, then add the following seasoning: 2 tablespoons of salt, 2 tablespoons pepper and cayenne. Strain liquor that both meats have been boiled in, into 1 pot and boil meat in it for $ an hour, then set in bowls. Ready for use when cold and will keep some time. Miss D. A. WILLIAMS. BREAKFAST CUSTARD.— Butter 6 cups and almost fill them with alternate layers of soft bread crumbs and minced cold meat seasoned to taste, beat three eggs, add 14 cups milk and pour over the crumbs and meat in the cups. Set them in a pan of hot water and bake in the oven till firm in the centre. Miss FINDLAY. RICE RISOLIS.—Boil a small teacup of rice until tender (about 20 minutes), drain from the water, beat smoothly, with 1 ounce butter, 24 ounces finely minced meat, seasoning of salt, pepper and celery salt, sufficient beaten egg to make a stiff paste. Roll into small balls and fry a light brown. I generally add biscuit crumbs to make them firmer. Mrs. REDDITT.